Verusenaga Pachadi-Peanut Chutney

It is on rare occassions that my husband cooks for me but dosa day is his turn. Being born and brought up in Karnataka he has a flair in making nice and crisp dosas exactly how I like it and he makes this chutney along with it.Each household has a different way of making this chutney with variations of adding coconut, tomato, roasted chana dal etc.This style of chutney has been passed down to hubby from his grandmom who hails from Chittoor district of Andhra Pradesh.I mention the place of origin here as an observation to dishes that originate from the Rayalaseema region of Andhra Pradesh area, which are characterized by a dominance of usage of red chili in the food. This mainly is due to it being an arid region and the lack of availability of fresh ingredients back in the day. I love to study how a certain cooking style has emerged from the living condition of the time period. I guess that’s why food forms and important part of any culture .
Peanut chutney is the eaten with south indian breakfast dishes like upma, pongal, pesarattu, dosa,utappam etc. This is probably the only recipe I have learnt from my husband.Give it a try and Im sure you will enjoy it.

Preparation time	20 minutes
Serves	8
Serving Size	1/8 portion
Calories Per Serving	Approximately 126 per serving
Difficulty	Easy

Ingredients:
1 cup peanuts
6 green chillies
1/3 cup onions chopped
1 1/2-2 teaspoons tamarind pulp as per taste.
salt or to taste
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 stem curry leaves
3 teaspoons oil

Procedure:
1.Roast the peanuts, onions and green chilies in a pan with 1 teaspoon oil ,turn off the stove and let them cool

2.In a grinder take the peanuts, onions, green chilies, salt and tamarind and add 1/2 cup water to grind them to a smooth paste.

3.Heat 2 teaspoons oil, add chana dal ,urad dal and let them brown lightly. Add the cumin seeds, mustard and curry leaves and let splutter. Turn off the stove and add the tempering to the peanut paste and serve.

Tips:
For more spice you can add additional green chilies while roasting and add to the grinding mixture.

What is your style of making this chutney?do let me know in the comments.